- 3 red bell peppers (about 1 1/2 pounds)
- 1 yellow bell pepper
- 1/3 cup pitted kalamata olives, quartered
- 2 tablespoons capers
- 2 tablespoons extra-virgin olive oil
- 1/2 teaspoon grated lemon rind
- 1 1/2 teaspoons fresh lemon juice
- 1/4 teaspoon salt
- 1/8 teaspoon freshly ground black pepper
- 1/3 cup chopped fresh flat-leaf parsley
- 4 ounces prosciutto, sliced into 1/8-inch strips
- 6 cups hot cooked pappardelle pasta (about 12 ounces uncooked pasta)
- 6 tablespoons (1 1/2 ounces) shaved Parmigiano-Reggiano cheese
- Parsley sprigs (optional)
- calories 343
- caloriesfromfat 29 %
- fat 11.2 g
- satfat 2.8 g
- monofat 6.3 g
- polyfat 1.4 g
- protein 14.5 g
- carbohydrate 46.2 g
- fiber 4.3 g
- cholesterol 16 mg
- iron 3 mg
- sodium 707 mg
- calcium 111 mg
How to Make It
Cut bell peppers in half lengthwise; discard seeds and membranes. Place pepper halves, skin sides up, on a foil-lined baking sheet; flatten with hand. Broil 10 minutes or until blackened. Place in a zip-top plastic bag; seal. Let stand 10 minutes. Peel and cut into thin strips.
Combine olives and next 6 ingredients (olives through black pepper) in a bowl. Add bell pepper strips and chopped parsley; toss gently to combine.
Cook prosciutto in a large nonstick skillet over medium heat 3 minutes or until crisp; remove from pan. Add bell pepper mixture to pan; cook over low heat 3 minutes or until heated.
Place pasta in a large bowl. Add bell pepper mixture and prosciutto; toss gently to combine. Sprinkle with cheese. Garnish with parsley sprigs, if desired.
MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.